Cedar Planked Salmon is a delicacy we’re so glad we learned how to pull off. Spreading dijon mustard over the fish and adding a generous sprinkling of brown sugar creates a heavenly alchemy of smoky, glazed goodness.
For years, we’ve been using our Big Green Egg to make this tasty dish with awesome results. We wanted to give it a whirl on our new PK 360 Grill and Smoker, and were very satisfied with how it turned out.
Below is a pic from our first try, where, while yummy, we felt we could have achieved a slightly more cedar smoked taste:
We suspected the remedy was getting a more significant char going on the cedar plank itself, so that’s what we did on attempt #2. Basically, we placed the cedar plank right over the coals (you’ll see it’s a bit offset in the photos above). We even rotated midway through to make sure the plank got a nice, even scorch. Much more cedar smokey goodness this way!
On both occasions, we smoked up one of those really generous-sized Atlantic Salmon fillets. Since we’re only feeding two around our table, there were delicious leftovers in addition to our dinner. I love eating cedar planked salmon cold, as in this ‘modified’ nicoise style salad, with a hard boiled eggs, olive medley, and roasted beets, blanched green beans, and fresh dill from the local Farmer’s Market. Drizzled with aged balsamic vinegar and a fine extra virgin olive oil – not a bad way to do lunch:
And I still have some for tomorrow! 😉